This is my simple, go-to strawberry topping recipe for blintzes, cheesecake, pancakes– basically anything that needs a sweet and juicy berry topping. Strawberry season is just around the corner. That means it’s a great time to find beautiful (and affordable) ripe berries at your local market. You can also use frozen berries, just let them thaw and chop them up before measuring. It’s so easy and so scrumptious!
Passover Note: You can use this topping at Passover if you’re avoiding kitniyot, or if you’re grain free. Use potato starch instead of cornstarch.
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Strawberry Topping
Ingredients
- 2 cups chopped fresh strawberries
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla
- 1 tablespoon cornstarch or potato starch (for Passover, use potato starch)
NOTES
Instructions
- Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.
- Mix cornstarch with 2 tbsp of cold or room temperature water until a thick liquid forms.
- Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.
- You can serve the topping as-is with a chunky texture, or puree it smooth with an immersion blender. You can also puree it halfway, so that it’s almost smooth but still has some texture. Use for anything that requires a sweet strawberry topping- cheesecake, ice cream sundaes, waffles, or cheese blintzes!
Nutrition
Any suggestions on how to modify this recipe to use to make a fresh strawberry pie? I’d like to use this to mix with fresh cut berries but wondering if it will hold its’ shape in a pie. Trying to avoid using gelatin. I have been using this recipe for YEARS for my cheesecake topping and everyone loves it. Thank you!
I double the amount of cornstarch I use (about 3 tbl sps) along with cooking for about 10-15mins on a medium/low setting stirring frequently. This makes it ALOT thicker & allows more time for the strawberry to break down to become more apart of the topping. It also thickens as it cools/sits. You can also add a sprinkle of cinnamon (which I do) to give it some added delicious-ness ? . I use it too top my cheesecake and this way it’s thick enough to stand on it’s own. So it’s like half cheesecake, half strawberry topping. So if thickness is what your looking for to make it a pie, I’d try this route!
Make this strawberry topping for mousse cake and everyone loves it. Thank you for the recipe!
I love these strawberries! I made them for a breakfast potluck and now that’s what I’m always asked specifically to bring.
I love it when a recipe becomes a family classic. Thanks for letting me know!
Love this recipe and use for other fruits, too. Made this w/strawberries today to serve over Belgian waffles which are one of my spouse’s specialties. It was amazing and our brunch was elevated by having this delicious sauce. Happily, there’s some leftover to serve over anything we want.
Turned out great!!! My boys are all smiles and full of Belgian waffles and ur strawberries, on behalf of them and myself we thanku for sharing ur recipe!!!
Love this recipe, have made it many times to great success, but two questions:
Do you not find lemon juice helpful for freshness here?
At what temp would you serve for cheesecake?
My family thanks you for this delicious recipe!
Hi Kate, for cheesecake I usually serve it chilled, as cheesecake itself is chilled. You can certainly add lemon juice for freshness and a brighter flavor if you like, I do that on occasion.